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| Author: Mario Batali
Brand: Mario Batali
Category: Book
List Price: $35.00
Buy New: $7.99
You Save: $27.01 (77%)
New (41) Used (44) Collectible (3) from $5.00
Avg. Customer Rating:  38 reviews
Sales Rank: 97567
Media: Hardcover
Edition: 1st
Number Of Items: 1
Pages: 288
Shipping Weight (lbs): 2.1
Dimensions (in): 9.3 x 7.6 x 1.1
MPN: B361
ISBN: 0609603000
Dewey Decimal Number: 641.5945
EAN: 9780609603000
ASIN: 0609603000
Publication Date: September 29, 1998
Availability: Usually ships in 1-2 business days
Condition: light shelf wear.
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| Customer Reviews:
 One of my favorite cookbooks April 11, 2006
9 out of 10 found this review helpful
Batali's "Simple Italian Food" is an excellent cookbook for people who actually like to cook, and for those who accept that Italian cooking covers a vast range of subjects and styles, far more than just pasta.
The title is apt: none of these dishes are overly complicated for anyone with a decently equipped kitchen and access to good, fresh ingredients. Unlike more complex styles, French cuisine for example, there is very little combining of several different cooking techniques to produce one recipe. At it's most complicated, the book calls for use of staple ingredients that can be prepared ahead of time, and which Batali also provides recipes for, with sauces for example.
One of the great pleasures of the book is discovering the unexpected tang and heartiness of his dishes. His pasta con vongole is a good example: the recipe calls for pancetta, and the result is a tangy clam sauce in a beautiful, brownish broth which is delicious and hearty without being overly rich. Comprate, cucinate e buon appetito!
 Simple recipes not simple ingredients March 24, 2005
14 out of 19 found this review helpful
Seems like many great recipes, but many ingredients that aren't found in the regular supermarket, especially if you live in a rural area like I do...so I haven't been able to try many of them.
 Great recipes, awful binding March 4, 2005
21 out of 33 found this review helpful
I've reviewed this cookbook before from the point of view of the contents, for which I gave it 5 stars. I use this cookbook all the time and absolutely love it. Unfortunately, I use this cookbook all the time and the cheap glued binding has not held up. About half the pages have detached and I'm a few chapters away from having to pull the whole thing apart and put it in a three-ring binder. Interestingly, the same publisher used a sewn binding for the Babbo Cookbook, so I guess the gourmet recipes get the quality treatment. I would still recommend purchasing the cookbook for the wonderful preparations, but shame on the publisher for using such poor components on a book designed to be repeatedly opened and laid flat.
Simple Italien cooking in the country November 2, 2004
15 out of 19 found this review helpful
Simple referes here to a lifestyle! Reading this book takes you right into the italien kitchen. The kitchen which is shown in some of the pictures in this book.This is really what italien home cooking is like! Having said this let me tell you that I'm a german, who lives in Italy now after having lived 9 years in the states.
This is down to earth cooking. Making with joy something special out of little ingredients. Cooking because it's fun and having taken the time to make something special. It might take a few times to get something like pasta right when doing it the first time. Once managed, even pasta making can be a brise and done for dinner. Don't be afraid to try it. With only so few ingredients it's really simple. I've never had a cooking class.
I just love to feed my family well.
It is definitly not like the "everyday italien" cooking show on TV. This is life in the country not city fast food.
So good because it's so fresh and made with love. Mario clearly love this country. It just spills out of him. This is visible in the Molto Mario show and in this book. Wonderful.
 Mario the Italian Wanna Be June 5, 2004
3 out of 103 found this review helpful
If you never grew up on Italian food or if you are not a Italian born, there's no way one can regognize the true authentic flavors of real Italian food. You can certainly try to immediate it, but its like comparing Leather to Pleather. I see Mario multi talented in his huge glossary of fancy words that describe history and perhaps description of foods in a high ranking cooking university. He is best suited somewhere in northern alps of Italy teaching Italian foods to the very elite and most sophisticated snobs who would be very interested in learning Italian Mario abstract-style and maybe paying a few hundred dollars for a fancy odd meal.
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